YIELD Makes 4 servings
|1||tablespoon low-fat vegetable oil spread|
|1||tablespoon minced shallot or onion|
|2||cloves garlic, minced|
|3||fresh thyme sprigs|
|1||pinch dried rosemary|
|2||packages (10 ounces each) frozen winter (butternut) squash, thawed|
|1||cup fat-free reduced-sodium chicken broth|
|3||tablespoons fat-free (skim) milk|
|Fat-free sour cream (optional)|
- Melt vegetable oil spread in medium saucepan over medium heat. Add shallots, garlic, thyme and rosemary. Cook and stir 2 to 3 minutes or until shallot is tender. Add squash and chicken broth; bring to a boil. Add milk; stir until blended.
- Remove thyme sprigs from soup. Transfer soup to blender or food processor; blend until smooth. (Add additional liquid to make soup thinner, if desired.) Top with dollop of sour cream.
|Serving Size:||1 cup soup|
|Saturated Fat||<1 g|
|Total Fat||2 g|
|Calories from Fat||16 %|
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